KALE PARMESAN SALAD RECIPES

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KALE SALAD WITH BALSAMIC & PARMESAN RECIPE | EATINGWELL



Kale Salad with Balsamic & Parmesan Recipe | EatingWell image

In this healthy kale salad recipe, you massage the dressing into the kale, tenderizing the leaves and infusing the salad with sweet balsamic flavor. Creamy pine nuts and salty Parmesan cheese added at the end balance the flavors. Enjoy this salad on its own as a side dish or add cooked chicken, shrimp or steak to make it a full meal.

Provided by Carolyn Casner

Categories     Healthy Kale Salad Recipes

Total Time 15 minutes

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large clove garlic, grated
¼ teaspoon salt
¼ teaspoon ground pepper
10 cups roughly chopped kale
? cup grated Parmesan cheese
¼ cup toasted pine nuts

Steps:

  • Whisk oil, vinegar, garlic, salt and pepper in a large bowl; add kale. With clean hands, firmly massage the kale to work in the dressing. Stop when the greens are softened and reduced in volume. Stir in Parmesan and pine nuts.

Nutrition Facts : Calories 137.3 calories, CarbohydrateContent 5.3 g, CholesterolContent 3.8 mg, FatContent 12.1 g, FiberContent 1.2 g, ProteinContent 3.3 g, SaturatedFatContent 1.9 g, SodiumContent 189.4 mg, SugarContent 2 g

KALE SALAD WITH DATES, PARMESAN AND ALMONDS RECIPE ...



Kale Salad with Dates, Parmesan and Almonds Recipe ... image

With a savory salad. Dress kale a day ahead; toss at the table.

Provided by Zoe Singer

Number Of Ingredients 10

Juice of 1/2 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds
8 dates, pitted and chopped
2 1/2 ounces Parmesan, shaved with a peeler

Steps:

  • In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

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Raw kale is transformed into a bright, tangy salad with the addition of a simple vinaigrette and freshly grated Parmesan. Use traditional curly-leaf kale or try the Tuscan variety also called lacinato or dinasaur kale. It is more tender and gives into the dressing well. You cannot beat all the flavor you get from the tangy lemon dressing made with a tiny hint of honey to create balance. This salad is a great base for grilled chicken and some crunchy raw carrots and cucumbers or serve it as the start of a larger meal for lunch or dinner.
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